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This blueberry pie has perfectly tender-flaky crust and a luscious filling bursting with sweet, juicy berries. Serve warm slices with big scoops of vanilla ice cream on top.
National Pi Day is this Thursday (3.14) and I can’t think of a better way to celebrate than by making a luscious homemade pie. Can you?
Despite the fancy appearance, this pie is incredibly easy to make. In fact, blueberry pies are one of the simplest fruit pies because you don’t have to prep the fruit like you would with a peach pie or a strawberry rhubarb pie. Just wash the berries, toss them with the other filling ingredients and add to your pie crust. Fresh blueberries are the star of the show. A bit of lemon zest and a squeeze of fresh lemon juice add a hint of bright citrusy flavor.
I’ve been making this recipe for over 15 years. It makes the best blueberry pie and is one of our favorite ways to use fresh berries. A buttery pie crust is filled with sweet blueberries, then baked until golden and bubbly. Every time I make this I can’t wait to dig into a warm slice topped with a generous scoop of cold vanilla ice cream.
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